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Campus | Bryn Mawr |
Semester | Spring 2019 |
Registration ID | ENVSB200001 |
Course Title | Edible Environmt: TheoryEthics |
Credit | 1.00 |
Department | Environmental Studies |
Instructor | Borghini,Andrea |
Times and Days | TTh 11:25am-12:45pm
|
Room Location | PK278 |
Additional Course Info | Class Number: 2627 The course addresses core philosophical questions related to food production, consumption, and representation. The focus is on topics that highlight how we engage with the environment based on what we eat, how we consume it, and the way we talk about it. In the first part (food production), we examine the significance of domestication, taxonomies of edible animals, plants, and microbes, and how recent (bio)technological possibilities are changing our approach to food production. In the second part of the course, we turn to the human body to discuss how hunger, pleasure and taste guide our food consumption. In the third part, we discuss how extant practices of labeling and food criticism influence our understandings of the edible environment. The class draws upon a wide range of resources, including classical and contemporary philosophical texts, food essays, magazine and newspaper articles, videos and images. The course counts as a Social Science/Humanities elective for the Environmental Studies Minor. Suggested preparation is one course in Environmental Studies OR one course in the Cities Program or permission of the instructor. Approach: Course does not meet an Approach; Enrollment Limit: 25; Criteria: Sophomore, Junior, Freshman |
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